http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-8301974-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e2ea6b4b6ab05d8a8457736ae07b8e7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-06 |
| filingDate | 1983-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1985-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-8301974-A |
| titleOfInvention | METHOD FOR PREPARING BREAD |
| abstract | Bread is made with addn. of Na thiosulphate (I) to the dough. The (I) may be added as an ingredient of a dough improver compsn. Pref. dough improver compsn. contains 0.5-2% (I) and may also contain Na metabisulphite (II). The (I) exerts a conditioning effect on the dough gradually during yeast fermentation in the dough leavening process and gives a soft pliable dough with the required visco-elastic properties. The (I) is useful as a replacement for cysteine hydrochloride used previously, which is more expensive, acts very quickly, and if used in excess gives an excessively soft dough which is too sticky for machine processing. |
| priorityDate | 1983-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.